Print

Ultimate Chewy Garlic Parmesan Focaccia with Roasted Garlic Infused Olive Oil

A thick, airy slice of Garlic Parmesan Focaccia Bread showing a cheesy, open crumb structure and golden-brown topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make bakery-quality, chewy Garlic Parmesan Focaccia at home using this detailed recipe, featuring a rich roasted garlic oil and a savory Parmesan crust.

Ingredients

Scale
  • 1 ½ cups warm water (105°F to 115°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 3 ¾ cups all-purpose flour, plus more for dusting
  • 1 ½ teaspoons fine sea salt
  • ¼ cup extra virgin olive oil, plus 2 tablespoons for the bowl
  • ½ cup extra virgin olive oil, divided
  • 6 cloves garlic, peeled and smashed
  • 2 tablespoons fresh rosemary, chopped
  • ½ cup grated Parmesan cheese, finely grated
  • Flaky sea salt, for finishing

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the flour, 1 ½ teaspoons salt, and ¼ cup olive oil to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms.
  3. First rise: Cover the bowl with plastic wrap and let it rest in a warm place for 1 hour, or until doubled in size.
  4. Prepare the garlic oil: While the dough rises, combine ½ cup olive oil and the smashed garlic cloves in a small saucepan. Heat over low heat for 15 minutes until the garlic is lightly golden. Do not let the garlic brown or burn. Remove from heat, stir in the chopped rosemary, and let it steep for at least 30 minutes. Strain the oil, reserving the infused oil and the softened garlic pieces separately.
  5. Shape the dough: Lightly grease a 9×13 inch baking pan with 2 tablespoons of the reserved infused olive oil. Gently scrape the dough onto the oiled pan. Turn the dough over to coat both sides with oil. Gently stretch the dough to cover the bottom of the pan.
  6. Second rise: Cover the pan loosely and let the dough rest for 30 minutes.
  7. Dimple and top: Preheat your oven to 425°F (220°C). Use oiled fingertips to press deep dimples all over the dough surface, being careful not to press all the way through. Drizzle 3 tablespoons of the roasted garlic oil over the dough, letting it pool in the dimples. Scatter the reserved roasted garlic pieces over the top.
  8. Bake: Bake for 20 minutes.
  9. Add Parmesan: Remove the focaccia from the oven. Sprinkle the grated Parmesan cheese evenly over the surface. Return to the oven and bake for another 5 to 10 minutes, until the crust is golden brown and the cheese is melted and slightly crisp.
  10. Finish: Immediately brush the remaining infused olive oil over the hot bread. Sprinkle with flaky sea salt. Let cool in the pan for 10 minutes before slicing and serving.

Notes

  • For the best flavor, use high-quality extra virgin olive oil for the infusion.
  • If you prefer a softer topping, add the Parmesan cheese during the last 10 minutes of the initial 20-minute bake time, then add the remaining oil after baking.
  • This bread pairs well with marinara sauce, balsamic vinegar, or alongside roasted chicken or pasta dishes.

Nutrition

Find it online: https://cookifyme.com/garlic-parmesan-focaccia-bread-recipe/